ShareEFFECTS OF VACUUM MIXING AND PRECOOKING ON RESTRUCTURED STEAKS.
Author(s) : WIEBE W. R. Jr, SCHMIDT G. R.
Type of article: Article
Summary
THE EFFECTS OF VACUUM MIXING AND PRECOOKING ON THE BINDING STRENGTH AND COOK YIELD OF RESTRUCTURED STEAKS WERE EVALUATED. VACUUM MIXING WAS RESPONSIBLE FOR AN INCREASED BINDING STRENGTH OF THE RESTRUCTURED STEAK, BUT HAD NO EFFECT ON THE COOK YIELD. PRECOOKED, REHEATED STEAKS HAD A SIGNIFICANTLY HIGHER BINDING STRENGTH, BUT A LOWER COOK YIELD THAN STEAKS COOKED FROM THE FROZEN, RAW STATE.
Details
- Original title: EFFECTS OF VACUUM MIXING AND PRECOOKING ON RESTRUCTURED STEAKS.
- Record ID : 1982-1993
- Languages: English
- Publication date: 1982/03
- Source: Source: J. Food Sci.
vol. 47; n. 2; 386-387; 396; 3 tabl.; 11 ref. - Document available for consultation in the library of the IIR headquarters only.
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